Ginger Cashew Caramel Popcorn
Makes about 8 cups of corn
- 8 cups air popped corn
- 1 cup brown sugar, packed
- 1 stick unsalted butter (1/2 cup)
- 1/4 cup white corn syrup (alternately you can use honey if you don’t want corn syrup in your diet)
- 3 tbsp dark soy sauce
- 1/2 tsp baking soda
- 2 tsp fresh minced ginger
- 1 cup salted cashews (toasted preferably but either will work)
- 2 tsp toasted sesame seeds
- Pre-heat oven to 300 degrees F
- Spread popcorn out evenly in a large greased roasting pan; reserve.
- Combine brown sugar, butter, syrup and soy sauce in a small, heavy bottomed saucepan. Cook stirring over medium heat until the mixture comes to a boil. Continue to cook for 2 minutes further without stirring.
- Remove pan from the heat and quickly whisk in the baking soda. When the mixture quits bubbling, stir in the ginger. Drizzle caramel over the popcorn, then add cashews and stir until all ingredients are coated evenly. Spread evenly in the pan.
- Dry in the oven for 15 minutes, stir well and return to the oven for 5 minutes more. Stir again and sprinkle evenly with sesame seeds.
- Lay a piece of parchment paper onto the counter top and pour the popcorn mixture onto the paper to cool. After about 5 minutes, you’ll be able to break the mixture into smaller pieces.
- Store in an airtight container for up to 1 week.